Breakfast
High-Protein Pesto Breakfast Sandwich
Prep
5 minutes
Cook
15 minutes
Yield
2 sandwiches
I have mastered the best way to start your day with this high-protein breakfast sandwich recipe.
I have mastered the best way to start your day with this high-protein breakfast sandwich recipe. Made with freshly cooked eggs, crispy hashbrowns, avocado and hot honey drizzle, pesto, on a toasted english muffin, your morning is made with this high-protein pesto breakfast sandwich.
Everyone has a morning routine, and this breakfast sandwich is going to be your new favourite part of your morning.
While You’ll Love This Breakfast Sandwich
Protein Packed – You don’t need me to tell you that you should be starting off your day with a healthy breakfast. And this breakfast sandwich recipe is just that with 14 grams of protein.
Sweet Heat – One of the best parts about this breakfast sandwich is the hot honey drizzle. The perfect heat to add a little flavour and start your morning off right.
Delicious – You have the hashbrowns to add the perfect extra crunch, the hot honey drizzle to add the perfect sweet heat, and the freshly cooked eggs, creamy avocado and pesto.
Ingredient Notes
Avocado: Mmmmmm – we love avocados. Not only do they contain high levels of healthy, beneficial fats, which can help a person feel fuller between meals, they are so versatile and the perfect addition to sandwiches, salads, dressings and sauces.
Eggs: Everyone has their favourite way they like their eggs – how do you like them? Packed with around 6 grams of protein per egg, for this breakfast sandwich recipe I recommend sunny side up or over easy.
How To Make This High-Protein Breakfast Sandwich Recipe
- Cook the hashbrowns according to package directions.
- While the hashbrown is cooking prep your other ingredients.
- To make the pesto butter, mix 1 tbsp pesto with 1 tbsp softened butter. Set aside.
- To make the hot honey drizzle, mix together 3 tbsp honey with 1/2 tsp chilli flakes and 1/4 tsp dijon mustard. Set aside.
- Toast the english muffins and spread with pesto butter on both sides. Then, heat a pan to medium heat, add a drizzle of oil and cook the eggs to your liking (we recommend sunny side up or over easy).
- Finally, to assemble the sandwich: Layer a hashbrown on one side of the english muffin and drizzle with hot honey. Then layer the cooked egg, sliced avocado with a squeeze of lemon over it and finally the top of the english muffin.
Expert Tips & FAQ
For the hot honey – If you don’t have dijon mustard the hot honey is still delicious with just honey and chilli flakes.
Substitutions? This sandwich can easily be made with your favorite egg substitute and vegan butter.
Looking to make homemade pesto? Check out our easy pesto recipe.
Other Recipes You’ll Love
- Fresh & Easy Bagel Sandwich Recipe
- Easy & Fluffy Chickpea Scramble
- 4 Ways to Make Breakfast Toast Fun
- Vegetarian Breakfast Burrito
For more eBooks:
If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.
For more Greek Recipes:
If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.
For more amazing recipes:
Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.
High-Protein Pesto Breakfast Sandwich
Ingredients
- 2 frozen hashbrowns, cooked
- 1 tbsp softened butter
- 1 tbsp pesto
- 3 tbsp liquid honey
- 1/2 tsp chili flakes
- 1/4 tsp dijon mustard
- 2 english muffins
- 2 eggs
- 1 avocado, sliced
- slice of lemon
Instructions
- Cook the hashbrowns according to package directions.
- While the hasbrown is cooking prep your other ingredients.
- To make the pesto butter, mix 1 tbsp pesto with 1 tbsp softened butter. Set aside.
- To make the hot honey drizzle, mix together 3 tbsp honey with 1/2 tsp chili flakes and 1/4 tsp dijon mustard. Set aside.
- Toast the english muffins and spread with pesto butter on both sides. Then, heat a pan to medium heat, add a drizzle of oil and cook the eggs to your liking (we recommend sunny side up or over easy).
- Finally to assemble the sandwich: Layer a hashbrown on one side of the english muffin and drizzle with hot honey. Then layer the cooked egg, sliced avocado with a squeeze of lemon over it and finally the top of the english muffin.
